Cheesy Chicken Enchilada Casserole

If you love cheesy, saucy, and flavorful enchiladas but want an easier, no-roll method, this Cheesy Chicken Enchilada Casserole is for you! Layers of tender chicken, melty cheese, and a rich enchilada sauce come together in a comforting and easy-to-make dish. Perfect for weeknight dinners or meal prep!

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Why You’ll Love This Recipe:

• No Rolling Required: Layered like a casserole for quick assembly.
• Cheesy & Flavorful: Packed with gooey cheese and bold enchilada flavors.
• Great for Leftovers: Tastes even better the next day!
• Customizable: Use your favorite toppings or protein swaps.

Ingredients You’ll Need:

• Cooked Chicken (3 cups, shredded)
• Corn Tortillas (10 small, cut into quarters)
• Enchilada Sauce (2 cups, store-bought or homemade)
• Shredded Cheese (2 cups, cheddar or Mexican blend)
• Sour Cream (½ cup, for extra creaminess)
• Black Beans (1 cup, drained and rinsed)
• Green Chiles (1 small can, diced)
• Onion (½ cup, chopped)
• Garlic (2 cloves, minced)
• Olive Oil (1 tbsp, for sautéing)
• Cumin (1 tsp)
• Chili Powder (1 tsp)
• Salt & Pepper (to taste)

Optional Toppings:

• Sliced Avocado
• Fresh Cilantro
• Diced Tomatoes
• Jalapeños
• Extra Sour Cream

Kitchen Tools Needed:

• Large Skillet
• 9×13 Casserole Dish
• Mixing Bowls

How to Make Cheesy Chicken Enchilada Casserole:

1. Preheat & Prep

• Preheat oven to 375°F (190°C).
• Grease a 9×13 casserole dish.

2. Sauté Onions & Garlic

• Heat olive oil in a skillet over medium heat.
• Add chopped onions and cook until softened, about 3 minutes.
• Stir in garlic, cumin, and chili powder, cooking for 30 seconds.

3. Mix Chicken Filling

• In a large bowl, combine shredded chicken, black beans, green chiles, sour cream, and 1 cup of enchilada sauce.
• Mix well to coat everything evenly.

4. Layer the Casserole

• Spread a thin layer of enchilada sauce on the bottom of the casserole dish.
• Add a layer of tortilla pieces, followed by half of the chicken mixture and a sprinkle of cheese.
• Repeat the layers, finishing with tortillas, sauce, and the remaining cheese on top.

5. Bake Until Bubbly

• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes, until cheese is melted and bubbly.

6. Garnish & Serve

• Let it rest for 5 minutes before slicing.
• Add fresh cilantro, avocado, or extra sour cream on top.

What to Serve with Cheesy Chicken Enchilada Casserole:

• Mexican Rice – A great side to soak up extra sauce.
• Corn Salad – Adds a fresh and crunchy contrast.
• Tortilla Chips & Guacamole – For an extra bite of flavor!

Tips for the Best Enchilada Casserole:

• Use Rotisserie Chicken: Saves time and adds extra flavor.
• Pick a Good Enchilada Sauce: Store-bought works, but homemade makes a big difference.
• Let It Rest: Resting for 5 minutes after baking helps set the layers.
• Spice It Up: Add diced jalapeños or extra chili powder for heat.

Storage & Reheating:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months.
• Reheat: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave single portions.

Frequently Asked Questions:

Can I use flour tortillas?
Yes, but they may get softer than corn tortillas.

Can I make this ahead of time?
Absolutely! Assemble the casserole and refrigerate up to 24 hours before baking.

Is there a vegetarian version?
Yes! Swap the chicken for sautéed bell peppers, zucchini, and mushrooms.

Conclusion

This Cheesy Chicken Enchilada Casserole is a delicious and easy way to enjoy the flavors of enchiladas without the extra work. It’s cheesy, saucy, and perfect for a family meal. Try it and let me know how it turns out!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: Mexican

Nutritional Information (Per Serving):
Calories: 400 | Protein: 30g | Carbohydrates: 35g | Fat: 18g | Fiber: 6g | Sodium: 750mg

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